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Triple-choc layered cake
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Prep Time:
115 minutes
Cook Time:
90 minutes
Total Time:
205 minutes
Decadent marbled chocolate cake with layers of buttercream and ganache, perfect for any celebration.
Ingredients:
  • 360g Dessert 70% Cocoa chocolate, chopped
  • 430g (2 cups) caster sugar
  • 250ml (1 cup) milk
  • 150g unsalted butter
  • 50g (1/2 cup) cocoa powder
  • 225g (1 1/2 cups) self-raising flour
  • 190g (1 1/4 cups) plain flour
  • 1.88 gm bicarbonate of soda
  • 4 eggs
  • 60ml (1/4 cup) vegetable oil
  • 100g white chocolate, chopped
  • 100g Dessert Premium Dark chocolate, chopped
  • 375ml (1 1/2 cups) thickened cream
  • 60g Dessert Premium Milk chocolate, chopped
  • Assorted chocolate truffles, to decorate
  • 300g butter, chopped, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 180g Dessert Premium Milk chocolate, melted, cooled
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 160C/140C fan forced while generously greasing 3 round 20cm cake pans and lining them with baking paper.
  • In a saucepan, combine 100g of 70% cocoa chocolate, 285g (1 1/3 cups) caster sugar, 160ml (2/3 cup) milk, and 100g butter. Stir over low heat until smooth, about 2-3 minutes. Let it sit for 5 minutes before using.
  • Sift cocoa, self-raising flour, plain flour, and bicarbonate of soda over the chocolate mixture. Add eggs and vegetable oil. Whisk until smooth. Divide batter between 2 pans. Bake for 35 minutes or until a skewer comes out clean. Cool in pans for 10 mins, then transfer to wire racks to cool completely.
  • In a saucepan, melt together 40g white chocolate, the remaining 140g (2/3 cup) sugar, 80ml (1/3 cup) milk, and 50g butter over low heat. Stir until smooth and let cool for 5 minutes.
  • Whisk together the vanilla, 75g (1/2 cup) self-raising flour, 75g (1/2 cup) plain flour, 1/4 teaspoon bicarbonate of soda, 2 eggs, and 1 tablespoon vegetable oil until smooth. Gently fold in the chopped dark chocolate. Transfer the batter to the prepared pan and bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a large bowl, beat butter with electric beaters for 2-3 minutes until pale and creamy. Gradually mix in icing sugar until light and fluffy. Stir in milk chocolate until smooth, followed by milk until thick and fluffy.
  • Begin by placing a layer of dark chocolate cake on a 20cm cake board. Generously spread 2/3 cup of buttercream on top. Add the white chocolate cake layer and repeat the process with another 2/3 cup of buttercream. Finish with the last dark chocolate layer. Smoothly spread the remaining buttercream over the top and sides of the cake for a thin coating. Chill in the fridge for 1 hour until firm.
  • Place the cake on a wire rack over a baking tray. In a heatproof bowl, place the remaining 260g of 70% cocoa chocolate. In a small saucepan, heat 250ml (1 cup) cream until it just boils, then pour it over the dark chocolate. Let it sit for 1-2 minutes, then stir until smooth. Set aside. Place the chopped milk chocolate and the remaining 60g of white chocolate in separate heatproof bowls. In another saucepan, heat the remaining 125ml (1 ⁄2 cup) cream until it just boils, then divide it between the two bowls. Let them sit for 1 minute, then stir each mixture until smooth. Use the ganaches while warm and very runny.
  • Drizzle the dark ganache over the cake, letting the extra ganache drip off. Swirl the white and milk chocolate ganaches over the cake. Gently tap the cake to smooth the top. Chill for 30 minutes. Move the cake to a platter, garnish with chocolate truffles, and serve when it reaches room temperature.

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